Rabokki: Spicy Rice Cakes and Ramen in Anchovy Broth

What you need

• 10 large dried anchovies, heads and dark guts removed
• 10 g dried kelp, a piece about 10 cm (4 in) square
• 900 ml (3 3/4 cups) water
• 3 tbsp gochujang
• 2 tsp gochugaru
• 1 1/2 tbsp sugar
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 250 g (9 oz) cylindrical rice cakes (tteok), soaked in warm water for 15 min if hard
• 100 g (3 1/2 oz) flat fish cakes, cut into triangles or strips
• 1/2 onion, sliced
• 2 leaves napa cabbage, cut into bite-size pieces
• 1 pack instant ramen noodles, noodle block only, seasoning packet left out
• 2 scallions, cut into 4 cm (1 1/2 in) lengths
• 2 hard-boiled eggs, peeled and halved

Method

Restated from the original video

1. 1

   Combine the water, anchovies and kelp in a wide shallow pot and heat until boiling.

2. 2

   Let it bubble gently for 10 min, then lift out the kelp and anchovies with a slotted spoon and discard them.

3. 3

   Stir the gochujang, gochugaru, sugar, soy sauce and garlic together in a small bowl.

4. 4

   Whisk the gochujang mixture into the hot broth and bring it back to a boil.

5. 5

   Add the rice cakes, fish cakes, onion and cabbage. Boil, stirring so the rice cakes do not stick, until the rice cakes turn soft and chewy, 4-5 min.

6. 6

   Drop in the noodles and cook, nudging them apart with chopsticks, until just tender, 2-3 min. The sauce should be thick enough to coat them.

7. 7

   Stir in the scallions and take the pot off the heat.

8. 8

   Top with the eggs and serve straight from the pot while the noodles are still springy.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.